Green Goddess Buddha Bowl (Vegan, Gluten-Free)

Thanks to Sharon Palmer, the Plant-Powered Dietitian, for this tasty AND healthy meal!

Buddha bowls – light, healthy meals comprised of a whole grain, lots of vegetables, a healthful protein source, and a flavorful sauce – are all the rage.  This bowl combines the star nutrition power of whole grain sorghum and beans with cool green veggies, such as arugula, avocados, cucumbers, asparagus and pumpkin seeds.  Plus, it’s topped with a house-made, Green Goddess Dressing. This yields 4 entrée-size servings + 2 tablespoons dressing

Ingredients

• • 2 cups cooked whole grain sorghum, cooled
  • 1 15.5-ounce can white beans (i.e., Great Northern, cannellini)
  • 1 bunch fresh asparagus, trimmed, sliced
  • 4 cups packed baby arugula leaves
  • 1 medium avocado, sliced
  • 1 medium cucumber, sliced
  • ¼ cup pumpkin seeds

• 1 1/2 tablespoons plain, unsweetened plant-based milk (i.e., soy, almond, coconut)
• 1/4 ripe large avocado, peeled, sliced
• 1/4 cup diced cucumber, with peel
• 3 tablespoons chopped fresh herbs (i.e., dill, parsley, oregano, basil, thyme, cilantro)
• 1 stalk green onion, white and green parts, diced
• 1 small garlic clove
• Pinch white pepper
• 2 tablespoons lemon juice, freshly squeezed

Instructions

1. 1. Cook whole grain sorghum to make 2 cups, according to package directions, and cool, draining any remaining liquid.
   2. Rinse and drain white beans and set aside.
   3. Blanch asparagus by cooking it in boiling water for 3-4 minutes, until tender, but bright green; set aside.
   4. Arrange 1 cup arugula leaves at the bottom of each large, individual serving bowl (4).
   5. Arrange over the arugula leaves in each bowl (4):

1. 1. Serve immediately.

1. Place all of the dressing ingredients into the container of a small blender and process until smooth.
2. Makes 1/2 cup (4 servings).

Notes

To visit Sharon’s site go to Sharon Palmer The Plant-Powered Dietitian